SALAD:

1 lb. cooked tortellini
6 oz. grated Parmesan cheese
1/4 lb. Prosciutto, sliced thin and cut into strips
1/4 c. pine nuts, roasted in oven 5 to 10 minutes until brown
1 bunch broccoli florets, cooked and chilled
1 to 2 red or yellow peppers, cut into strips
4 to 5 scallions, thinly sliced
1 c. cooked peas

DRESSING:

2 tbsp. Dijon mustard
1/3 c. vinegar
1 c. oil
Salt to taste
Pepper to taste

Combine salad ingredients in a large bowl. Mix dressing and pour over. Serves 6.